1. Heat the ghee or vegetable oil in a heavy 4- or 5-quart saucepan (nonstick cookware is ideal) over medium to medium-high flame for 1 minute. Drop in the ginger root. seeded chilies, cumin seeds, and mustard seeds, and fry for about 30 to 45 seconds or until the cumin seeds turn golden brown. Add the curry leaves and asafetida powder, and then immediately add the eggplant cubes. Stir-fry for about 8 to 10 minutes, or until the ghee or oil is absorbed into the eggplant and the cubes are brown.

2. Stir in the tomatoes, spinach, turmeric, salt, and half the fresh herbs. Then cook for about 5 minutes. Fold in the drained, cooked chickpeas. Now partially cover, reduce the flame to medium-low, and simmer, stirring occasionally for 30 minutes, or until the eggplant is buttersoft. If you want a drier vegetable, remove the lid, raise the flame to high, and quickly cook off the excess liquid. If you wish a pureed eggplant-and-tomato vegetable, cook over medium flame, stirring frequently to avoid scorching, until the spinach, eggplant, and tomatoes have merged into a thick velvety sauce. Before offering to Krsna, mix in the remaining fresh herbs, lemon juice, and sweetener.